[2017] Strasbourg Zine part 2

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^The two workshops 3
^l.lbEquipment for both workshops 4
1.2. Meta-documentation. Hakim & Dorothea contribution 5
©Workshop l: How to make ferments together? 6

2.1. Call for participants 6

2.2. Workshop schedule 7

2.3. Three recipes 8

^Workshop 2: How do we make Ferment Lab together? 14

3.1. Call for participants 14

3.2. Workshop schedule 16

^Ferment Lab Strasbourg pop-up space (Mar - Jun ‘17) 20

4.1. Equipment 20

5. Fermentation multipliers 22

5.1. Call for fermentation enthusiasts 22

5.2. Herve’s workshop 23

5.3. Farhan’s pickles 23

Ferment Lab Zine series contain overall 5 parts:

I Ferment Lab introduction & overview

II Ferment Lab workshops, pop-up space, and multipliers

III Kriitt Trepple Dance Party

IV Personal experiments in art-science

V Strasbourg Laboratoire de Demain exhibition & Reflections

The content of all zines was produced by Agnieszka
Pokrywka, Andrew Gryf Paterson and Nathalie Aubret during
Prxelache’s artistic residency during 2017 at Le Shadok,
digital-maker culture centre in Strasbourg, France. Zine
Tart 2’ especially includes the work and media of workshop
participants and collaborators. All parts were prepared for
the different ‘atlas’ phases of the ‘Strasbourg: Laboratoire de
Demain’ exhibition (10 October 2017- 21 January 2018) in the
same location.

All content is under published with a
Creative Commons Attribution-ShareAlike 4.0
International Licence (CC-BY-SA 4.0).
https://creativecommons.0rg/licenses/by-sa/4.O/

All drawings and pictures in this zine are made by
Agnieszka Pokr3nvka, unless indicated differently.

Archive.org

https://archive.0rg/details/@fermentlab-pixelache

Shadok

www.shadok.strasbourg.eu/projets/ferment-lab/

Facebook

www.facebook.com/groups/fermentlab.strasbourg/

Pixelache

www.pixelache.ac/proiects/ferment-lab

2

fAKIIAN'S NCUES

Title: Pickled stuffed peppers
Type: Spontaneous food making
Date and time: 6.10.2017,20-21:30
Venue: private kitchen

Fermentation multipliers share the knowledge about
their recipes most often in the private kitchens. One
of them (and the only one during the Ferment Lab
Strasbourg) was Farhan. He shared with us a Syrian
recipe for pickled stuffed peppers. It was the first time
when he made it while following the advices of his
mother.

Ingredients

• Red or/and yellow or/and green bell pepper(s)

• Lots of peeled garlic (around 15 cloves)

A bit of cabbage and some carrots

• 2 cups of apple vinegar

• 2 cups water

1 teaspoon of salt

• 1 teaspoon of sugar

Tools

Note: Not all fermented foods are pickled and not all
pickles are fermented.

Foods that are pickled are those that have been
preserved in an acidic medium. The acidic medium
can be created by pouring into the jar with vegetables
a salt, some filtered water and optionally a starter
culture. Self preserving, acidic liquid that is a by¬
product of the fermentation process will be produced
over the time.

The acidic medium as eg. apple vinegar can be also
added straight away to the jar which content you
want to preserve. Vinegar, which is the product of
fermentation, will peserve the jar’s content, although
the fermentation won’t happen there.

(HEm'S MCmilOf )

Title: Fermentation and visual identity
Type: Food fermentation workshops
Date and time: 10-11.04.2017,19-21
Venue: Fablab

Fee: Free -i- donation for the jar cost

The workshop by Herve Munsch connects the visual
identity design and ferment making. It has two parts:
ferments preparation and creation of a decorations
and labels for the jar lids with a help of laser cutter.

Big jar which could fit at least one whole pepper.
The more peppers it can fit the better it is.

Knife

Bowl

Directions

1.

2.

3.

4.

5.

6.

Wash throughly the jar (the best if you pour on it
some boiling water).

Rinse and dry the pepper(s). Remove the stem
ends and seeds while leaving the pepper(s) in one
piece. Cut another pepper into thin slices.

Cut the cabbage and carrots into stick-shaped and
very thin slices. Grade/smash 5 cloves of garlic.
Mix everything together with some salt, and the
pepper cut previously in the bowl.

Pack the content of the bowl into the bell peppers)
and cover the holes on top of the pepper(s) with 5
cloves of garlic.

Pack the peppers into a jar and pour onto it apple
vinegar, water, sugar and salt. Drop the remaining
garlic (5 pieces) on the top.

The pickles are ready to try after around one week.

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RECUEltCIlONS

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'Fermentation multipliers’ were one of our methods
to ‘multiply’ the number of local people hosting
workshops, or offering ferments for display, in om
Ferment Lab. It was successful only in an illustrative
way. We encouraged contributions from Herve
Munsch, a local architect, gardener and maker
working at AV Fab Lab in Shadok, and Farhan, a
recent immigrant from Syria involved with Makers
for Change, introduced to us via NGO Alsace Terre
d’Accueil.

“fermentation multiphers” “ 4tait I’une de nos m4thodes
pour “multipher" le nombre d’habitants organisant
des workshops, ou donnant des ferments k exposer
dans notre Ferment Lab. Cela frit un succ^s seulement
d’une mani^re illustrative. Nous avons encourage les
contributions d’Herv6 Munsch, un architecte local,
jardinier et maker travaillant avec AV Lab et le FabLab
du Shadok, ainsi que celles de Farhan, un recent
immigr^ syrien impliqu^ avec Makers for Change,
qui nous a 4t4 pr4sent4 par I’association Alsace Terre
d’Accueil.

CUl m RRHCNEAnoiil ENTHUMASri

Agnieszka, Andrew and Nathalie from the cultural
project ‘Ferment Lab’, are looking for people who
practice food fermentation as part of their daily food
making.

Most people eat and drink some form of fermented
food and drinks. There are also many traditions and
histories of fermentation in Strasbourg and Alsace,
with beer, wine, cheese and choucroute being just the
most obvious ones. Ferment Lab aims at exploring and
remixing this local heritage, and adding new layers to
it with your help.

Maybe you make our own ferments at home, or have
grown up in families where fermentation recipes were
practiced. Maybe you brought to Strasbourg recipes
from some other place, country or continent.

We seek fermentation practitioners for exchange and
learning new ways of doing: from beginners to experts,
who make a yogurt from milk, vegetable fermenters,
for example who make their own choucroute or
kimchi, or home craft beer brewers.

What we would like?

• to hear about your recipes, fermentation practices
and the story of how you got into fermentation.

• to support a group of fermentation enthusiasts who
are interested to share their ferment knowledge
with others.

• Some of your time.

What we can offer?

• A venue where your fermentation experiments
can be freely performed.

• A fun time with other fermenters to share and
learn about other fermentation traditions.

• An opportunity to show bits and pieces of your
fermentative passion results during “Strabourg,
Laboratory of Tomorrow” exhibition at Le Shadok.

• A chance to publish your recipe in a small book.

The workshops here were the two opening public , /

events of the Ferment Lab Strasburg, inviting locals H ^ ^ ;

to take part in learning some vegetable fermentation

A

recipes, tasting and documenting the process together.
Both workshops also helped give ideas and shape
what Ferment Lab could be, what equipment is needed
or useful, and what might be good to happen in the
future.

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Les workshops furent les deux ouvertures publiques
du Ferment Lab Strasbourg, conviant des locaux k
participer en apprenant des recettes de fermentation
de legumes, gofltant et documentant le processus

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r \

\ ensemble. Les deux workshops ont aussi aid6 en

■J \ \ \ donnant des id^es et des formes k ce qu’un Ferment

\ V X I . Lab pouvait gtre, quel 6quipement 6tait n6cessaire ou
utile, et ce qui pouvait @tre bien d’organiser dans le
V fritur.

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drawing by Guillaume Bonnet

3

(QuiPHimr foK ton mmm

counted for 2 x 15-20 participants of workshops

• bench-tables (foldable, movable) which has space
for 15-20 participants

• min. 20x chairs

• lOx medium-large size kitchen knifes, 10 x small
size kitchen knifes

20x cutting boards (wood, plastic), some different
sizes, smaller as well as larger
5L (or bigger) container/bottle for water
3x large transparent plastic containers (10-30L)

50X glass jars (2ndhand or recycled ideally) for
individuals to take home their ferments or exhibit
it in the Ferment Lab space
projector (for workshop 2)

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fERWHTATiON

4

[ 5 ] https://archive.0rg/details/@fermentlab-pixelache

Cabinet designed and produced by Herv6 Munsch, AV
Lab, according to commission by Ferment Lab.

Painted by Andrew Gryf Paterson.

No-glue construction, cut using CNC router in AV
Fablab at Shadok.

Contains jars and Ferment Lab equipment.

Some can be smelled, some can be tasted.

Plastic■^rectangular boxes as Wash-Station’ on
additional table.

lx for containing water related to washing up
items.

• lx for soaping up and storing of unclean items.

Table permanently present with cutting boards, to
chop and make new ferments (outwith the workshop
process).

Info-board on wall by Ferment Lab group (text:
Andrew Gryf Pateson, graphics: Agnieszka Pokrywka,
translation: Diana Laugier).

• What is Ferment Lab (project, installation in
Shadok, social partners ongoing, exhibition info,
upcoming events, processes)

• What is happening and how to access additional
info? How can you participate?

• Specific social media references (Sfermentlab
#fermentlab ttstrasbourg

Link to Archive.org account [5].

Table display for the parts of zine content.

• Laid out according to space, with stones holding
down corners of paper (so they don’t blow away,
and also connecting to the aesthetic of ferment
jars which contain stones).

all photos by Andrew Paterson

21

(auiPHENf

The Ferment Lab space at Shadok consists of equipment
which is easy to move, fold and transform into other
uses. It includes tables, chairs, kitchen utensils and
various types of containers. Many of these items are
obtained for free or for affordable prices, or come from
non-specialist stores (the exception are the Gartopf
ceramic crock-pots and ‘Rape a choucroute’ sheers
we bought online). We favour especially items which
are recycled or second-hand use. This allows our
laboratory to be effortlessly customized for ongoing
food and social fermentation processes. Furthermore
it also easy to recreate the Lab, in other circumstances,
and by different people. Most likely you can find there
multiple containers with fermenting and ongoing/
constant change organic matter prepared during
previous workshops and activities happening in this
space. All the visitors are free to touch, smell jars in
Ferment Lab space where suggested.

miHlNr 6TmtOU&G
POP'UP SPACE (HAHeH' JUNE 2917)

Two brown ceramic crocks (Gartopf) containing
fermenting cabbage, which have water-seal locks,
that occasionally have to be topped up with water
(lids can be lifted occasionally to look in or smell),
lx Large 50L white tub with carrots and 2 x 5L
bottles containing water inside as weight-press
(not to be disturbed by visitors).

The workshops initiated Ferment Lab publically as a
participatory event space, but there was also a comer
of Shadok space, conveniently next to a window,
which given to use as a temporary ‘laboratory’ display,
and where we could work individually and collectively
when in Strasbourg. This section of the zine describes
the elements involved.

Les workshops ont 4tabli publiquement le Ferment
Lab comme un espace participatif, mais il y avait
^galement un espace au Shadok, plac6 id^alement k
cdt4 d’une fen§tre, qui fiit propose avec ime disposition
de laboratoire temporaire, et oh on pouvait travailler
individuellement et collectivement quand nous ^tions
k Strasbourg. Cette section du zine d^crit les 414ments
concern^s.

Ongoing Ferments outside cabinets

Plastic+rectangular boxes on wheels

lx Containing organic waste for compost (to be
given to AnthropoSol project by Herve Herve
Munsch).

lx Containing chopping boards and tools related to
workshops.

20

FETIT GUIDE DE LA
B^fy^ENTATION
SOCIALS

POUR TOUS CEUX QUI
VEULENT FAIRE BOUOER
ENSEMBLE LE MONDE
QUI LES ENTOURE

lEEA-IOCUHENrAnoN ^

9MM AW 90tonitA CONmtunoN )

Hakim Elhadouchi and Dorothea Magnin
followed Ferment Lab Strasbourg during the first
two workshops and also helped with some of
the later processes. As a part of their master’s
degree specialized around education and new
technologies they prepared this small zine on social
fermentation. [1].

l^] https://archive.org/details/fermentlab-pixelache-2017-fan-

zine-

-fermentation

-sociale

zine cover by Dorothea Magnin and Hakim Elhadouchi

wo&unop I

HOW ro MAM fUMWrS roGEMK?

Type: Food fermentation workshop
Date and time: 25-26.02.20i7,11-18
Venue: Le Shadok
Fee: Free

(CAll fOfc rAMlCIPAAirr)

Most people eat and drink some form of fermented
food and drinks. There are also many traditions and
histories of fermentation in Strasbourg and Alsace,
with beer, wine, cheese and choucroute being just the
most obvious ones. Ferment Lab aims at exploring and
remixing this local heritage, and adding new layers to
it to bubble up with your help.

If you are curious about fermentation, maybe looking
for inspiration to get started, or already making your
own ferments at home, this workshop is for you!

Join us at Shadok on the weekend of 25-26.2 to explore
what fermenting together can mean. We will focus
entirelyoncabbage.Kimchi, choucroute andcabbage’s
waste parts fermentation recipes will be performed
by Andrew, Nathalie and Agnieszka respectively. We
would be delighted if some of you also want to share
your recipes at the end of the introductory workshops.

A collective documentation method of the workshop
will be introduced, which you can all take roles
in according to self-defined skills, interests and
equipment.

New recipes, some actual ongoing-fermenting
delicacies (they won’t be ready yet), and perhaps new
friendships are amongst the things you can take home
at the end of the weekend!

This workshop weekend launches Ferment Lab’s
residency at Le Shadok over 2017, the project initiated
by Andrew Gryf Paterson, Agnieszka Pokr3rwka and
Nathalie Aubret. It will culminate in a contribution to
the ‘Strasbourg: Laboratory of the Future’ exhibition
inhouse in October 2017. Other fermentation workshops
will be announced during the spring season.

No prior knowledge of fermentation is needed to
participate.

6

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chart by BoutierMaxime

Reflections

(umm scmwiT)

6 . Cleaning,

drawings by Hakim Elhadouchi

1 . Icebreaker: “Show me your cabbage”. Introducing
each other’s cabbages (3 rounds: whole cabbage,
half and quarter).

2 . Ferment Lab introduction.

3. What are we going to do today.

4. Washing the jars.

5. Choucroute tutorial by Nathalie and start of
collective documentation process (people
who make drawings, gather photo and text are
assigned).

6 . Lunch.

7. Kimchi tutorial by Andrew (p art 1).

8 . Waste fermentation by Agnieszka.

9. Cleaning.

Day 2

1. Kimchi tutorial by Andrew (p art 2).

2 . Lunch.

3. In a search of stones expedition (passing by
Karnival).

4. Washing the stones and placing them in the jars.

5. Documentation gathering.

Access to the running water is crucial

Protect all the sensitive surfaces from the red

cabbage

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Tools

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knife

something to boil the water
cloth and rubber band

CUOUCROUTE RECIPE R!) NATUAliE

Proposed by Nathalie. Recipe below adapted from
Wikibooks ‘Cookbook:Sauerkraut’ [2].

Ingredients

1 large (2.5 kg - 5 lb) fresh cabbage
• 2-3 tablespoons non-iodised salt

Process

Clean and dry a large (3 litre) preserves jar or crock,
chopping board, and large bowls if needed. Quarter the
\ cabbage and remove the core. Slice the cabbage finely
or thickly, as you prefer. Optional: bruise the sliced
\ ^ cabbage by beating with a rolling pin or mortar and

\ pestle. Layer the cabbage in the jar or crock, sprinkling
^ salt in between layers. Pack tightly into the jar, leaving
icm space at the top; don’t seal the jar yet. Juice should
rise to top of jar as you tightly pack the cabbage in; if
5- C. ’ ^ot, add a little chlorine-free water.

' Fermentation: Don’t seal the jar while it is fermenting,
I;;.? ' as it will build up gas pressure and might break the

,^'^jar. Just cover with a cloth, or cling-wrap. Set the jar
irva bowl or on a plate, so that any juice that might
overflow will be collected and won’t make a mess.

The sauerkraut will be fermented in about a week.
'fi'^Wipe any excess liquid from around the jar, and put
the lid on tightly before moving it to a cool place (e.g.
^the refrigerator) to mature. It is ready to eat after
the first week, but will improve with age and as the
ba^eria slowly consume the more complex sugars in
the cabbage. .

drawing by Guillaume Bonnet

Notes, tips, and variations

The salt used should be non-iodised salt if possible -
e.g. pickling salt, kosher salt. This is because the iodine
in iodised table salt will inhibit the fermentation a
little. Use what you’ve got, but best results will be
obtained without the iodine. Add other vegetables,
fruits, or spices for variations, e.g. Juniper berries.
Carrot, Garlic, Cumin, Tumeric, Bay-leaves, Whole
black peppercorns. Cored and sliced apple.

drawing by Guillaume Bonnet

[2] https://en.wikibooks.org/wiki/Cookbook:Sauerkraut

8

CHOyt^OUT^-

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Taste impressions by workshops'participants

t:;^reDiTJa\/

to ^ j^onai

Dayi

1 . Icebreaker:

round 1 : Pick one objects from your surrounding
which represents who are you and what would
you like to contribute to the lab.

• round 2 : Imagine the object you would like to add
to the lab and which we don’t have already. [4]

2. Intro about Ferment Lab (in French).

3. Intro about workshop schedule.

4. Hands-on fermentation.

5. Lunch.

6 . Expedition to Bendorff microbrewery (mission: to
gather inspiration for tools and processes on the
way and in the microbrewery itself).

7. Sharing the observations gathered during the
expedition and tasting Bendorff beer.

8 . Tasting ferments from the week before.

9. Cleaning.

Reflections

Attach a short list of the ingredients to each jar.

• Advertise the workshop on time.

Inform the registered people about exact start and
end of the workshop.

Day 2

1. Tasting of the ferments from Workshop 1 by the
participants of Workshop 2. The observations
are gathered in the hand-made form which will
become a part of the zine.

2. Preparing of the tables of contents for workshop
1 and 2.

3. Lunch.

4. Each person chooses the chapter from the table of
contents he/she wants to work on.

5. Cleaning.

Reflections

Put the printer and scanner on the spot where the
workshop takes place.

Prepare before zine making a list of content and
prepare a selection of the relevant materials. Each
participant after choosing his/her section should
get the bunch of those materials.

• Would it be possible to try to create conditions
for following up the ferments after they leave the
workshop venue?

• Preparation of the feedback forms is to be
considered.

. 1

ii “ ■ —

ft

chart by Nathalie Aubret

[ 4 ] https://archive.org/details/fermentlab-pixelache-20l7-how-to-
make-ferment-lab-workshop-degustation-video

16

MHCni MCIK K MKtW

Additional equipment necessaiy to the above

A larger pot or vessel, made of plastic, ceramic or
glass; a plastic/ceramic/glass plate which fits flat and
reasonably tightly into the pot or vessel, with a little
gap around its circumference. A weight to put on top
of plate (for example another tub/jar/ that fits on the
plate, weighted with something, such as filled with
water or a large sanitized stone)

Ingredients (for jar of 0 . 9 L)

• 1 full Chinese cabbage
Garlic ( 4-5 cloves)

• Ginger (equal amount as chopped garlic)

• Sugar (unrefined ideally, equal amount as chopped
garlic)

• Red chilli powder (as much as you feel for spicy,
but at least as equal amount as chopped garlic
above)

• 1 tablespoon of salt (non-iodised), granules of sea-
salt are good.

Cups of spring water (ie. without chlorine) (Note,
you can use tap-water, but it is good idea to leave
it open air in a container for a day or two for the
often-added chlorine to evaporate. Chlorine
inhibits bacterial growth)

Process

not overflow). Leave cabbage at least 12 hours under
compression.

When this time has passed, chop Garlic, Ginger, and
measure out similar amounts of Sugar and appropriate
amount of Red Chilli Powder.

Remove weights and plate and check Cabbage has
become softer, some parts becoming limp, translucent
or shiny, and it is possible to smell a slight fermented
odor. Before adding other flavours, check that your
cabbage is not too salty to taste (if so you can rinse
with more cups of prepared water), or if a bit more salt
could be added. It is then time to mix in the flavourings
(Garlic, Ginger, Sugar, Red Chilli powder) together
with the cabbage. Make sure all is mixed thoroughly.

Again press down on whole amount so that it is packed
tight and flat as possible. Use plate to press down hard
on Cabbage mass, squeezing further down, and add
weight. Add Cups of water so that the cabbage is under
the surface of water (note more water will come from
the compressed cabbage over the process, so take this
into account when choosing container that will not
overflow). Keep in room temperature, ideally nearer a
warmer spot, such as near a radiator battery.

Leave cabbage at least 4 days under compression. (It
can be left longer if desired, for weeks or months even
as long as cabbage leaves are covered by liquid, to
develop further blended and sour ferment taste).

First clean and separate the leaves of the Chinese
cabbage from it’s heart. Throw away the outer leaves,
especially if browned or damaged.

When considered ready to eat, pack in jar, seal with lid
and put in fridge, where the ferment process will slow
to almost stop, keeping the flavour stable.

Chop up the remaining leaves into sizes you wish
to have later in the Kimchi mix, and place in small
batches into a larger pot or tub vessel. Sprinkle salt at
regular intervals so that the salt is mixed up between
the leaves as they go in. Using fists or vegetable
masher, pound the cabbage leaves so that the surfaces
of the stems and leaf structures are partially broken
(This allows the fermentation process to start faster).

Once all parts of cabbage and salt are added, press
down on whole amount so that it is packed tight
and flat as possible. Use plate to press down hard
on Cabbage mass, squeezing further down, and add
weight. Add Cups of water so that the cabbage is under
the surface of water (note more water will come from
the compressed cabbage over the process, so take
this into account when choosing container that will

Visual document of process (using white cabbage
rather than Chinese cabbage): [3]

t\^OLU(lOM //

drawing by Guillaume Bonnet

[ 3 ] https://archive.org/details/agryfp- 20 l 7 -kitchenlab-pre-
sents-kimchi

ICf ft iMA6tKlC

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drawing by Boutier Maxime '

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roctnin?

Type: collaborative DIY workshops
Date and time: 4-5.03.20i7,11-18
Venue: Le Shadok
Fee: Free

CAii m PAunciPANrs

Fermentation, whether in culinary or social practice, is
about creating conditions for a constant transformation
to take place. In both cases, fermentation is initiated
by the unremarkable meetings of mono-cellular
organisms (bacteria) and/or human beings. Small
actions slowly bring significant transformation,
such as the taste-change of food or an evolution in
the attitude of a social group. Those fermentations
can keep going on continuously and be propagated
by repetition and variation if treated with care and
attention. Ferment Lab works at the intersection of
those two fermentations: bacterial and social.

Shadok resident artists Andrew Gryf Paterson,
Agnieszka Pokrywka and Nathalie Aubret invite you
for a two-day participatory ‘meta-workshop’ on the
“social” dimension of fermentation.

We will explore what it means to make Ferment Lab,
and together with participants search for the essence,
components, equipment and ideas for making a
bioarts, art-science and food laboratory-kitchen-
maker space in Shadok.

We plan expeditions to, for example, the chemistry
equipment shop, farmer/producers market, urban
garden. New ideas of where to go area welcome. We
will also introduce various narrative practices helping
to reflect on and represent our findings.

You don’t have to be a fermentation enthusiast in order
to participate. Anyone interested in social change,
grassroots culture, participatory practices is welcome
to join on the 4 th and 5 th March.

Let’s make Ferment Lab in Strasbourg together!

14 i

WAsn fUHUirAnoN ucik

l\ AGMtSUA

Ingredients (for jar of 0 . 9 L)

48og cabbage cores
3 fennels
few sprigs of dill
1 garlic clove

1 tablespoon of salt

2 tablespoon of whey*

Process

In the bottom of the jar put fennels, dill, garlic and salt.
Triangular pieces of cabbage cores cut in 3mm slices
and put on the top of already placed in
the jar content. Pour previously
boiled but now room-temperature
water mixed with whey. Close
the jar and shake. Open the jar
and keep in warm place for
2-3 days. After that time check
regularly how much fermented
are the cores and relocate it to
the fridge when ready.

*How to make whey?

Whey is the liquid remaining after
milk has been curdled and strained
(similar to Indian panir). If you
don’t have an old milk you can
mimic that process by following
the below steps.

Ingredients

250 ml of milk (or soy drink)
half TS of lemon juice (or
vinegar)

Additional tools

pot
spoon

• strainer or piece of cloth

plate

Process of making whey

Boil the milk after which immediately take it away
from the heat. Pour lemon juice into it and keep the
pot on the low heat. Stir gently till the moment when
milk splits into solid curd and liquid whey. If the whey
is not clear add a bit more of the lemon juice. Strain
whey from curd by using a strainer or (cheese) cloth.
You can leave it like that for 1 hour, pressed by the plate
so all whey goes away from the curd.

■i

4 Utcl'

drawing by Guillaume Bonnet

13